Twice Baked Potatoes

• 8 baking potatoes, (6 to 8-oz. each), washed
• Canola oil
• 2 sticks butter
• 1 cup bacon bits (or fry your own)
• 1 cup sour cream
• 2 cups Cheddar-Jack cheese, divided
• 1/2 cup whole milk
• 2 teaspoon salt

Preheat oven to 400 degrees.

Place potatoes on baking sheet.  Rub them with canola oil and bake for 1 hour, making sure they’re sufficiently cooked through.

Slice butter into pats.  Place in a large mixing bowl and add the bacon bits and sour cream.  Remove potatoes from the oven.  Lower the heat to 350 degrees.

With a sharp knife, cut each potato in half lengthwise.  Scrape out the insides into the mixing bowl, being careful not to tear the shell.  Leave a small rim of potato intact for support.  Lay the hollowed out potato shells on a baking sheet.

Mix the potatoes into the butter, bacon and sour cream.  Add 1 cup cheese, milk and salt.

Fill the potato shells with the filling, heaping it all into the shells.  Top with the remaining cheese.

Bake for another 15-20 minutes.

Serves 8

“God shares in our sorrow.”